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Description
Anything too geeky to post about elsewhere.
dough hydration...for pasta?
Any word on Stan and Norm"s book?
Frying Dough
Cold Rise and Gas Produced
Density of Instant Dry Yeast
What is the maximum preferment percentage in finished dough?
Salt Rising Bread Starter
Long Autolyse vs Long Cold fermentation - Best Flavor
Crunchy Bits in my Challah
Lesaffre Technical Notebook: A Taste of Bread - A combination of art and science
Pagination
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